Pecan Crust
Cheesecake
For crust: mix all ingredients until dough forms. Press into bottom of ungreased 9" springform pan. Bake at 400°F for 10 to 12 minutes or until edges are golden brown. Let cool.
Reduce oven to 325°. Beat cream cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy. While mixer is running on low speed, beat in eggs. Beat on medium speed 1 minute, scraping bowl occasionally. Fold in most of the raspberries, save some for top once done. Spread mixture over crust. Bake about 55 minutes or until center is set. Cool 30 minutes on wire rack. Refrigerate at least 3 hours. Put fresh raspberries on top.